Description
This Balsamic Roasted Fennel and Carrots recipe delivers a delicious medley of tender, caramelized vegetables with a tangy balsamic glaze and fragrant herbs. Perfect as a healthy side dish or a vegetarian main, this Mediterranean-inspired dish is easy to prepare and bursting with flavor.
Ingredients
Scale
Vegetables
- 3 large carrots, peeled and sliced into 1/2-inch sticks
- 2 fennel bulbs, trimmed and sliced into wedges
Seasoning and Dressing
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the vegetables: In a large bowl, combine the sliced carrots and fennel wedges. Add olive oil, balsamic vinegar, honey, sea salt, black pepper, dried thyme, and garlic powder. Toss everything until the vegetables are evenly coated with the seasoning and glaze.
- Arrange for roasting: Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote even roasting.
- Roast the vegetables: Place the baking sheet in the oven and roast for 35 to 40 minutes. Flip the vegetables halfway through the cooking time to ensure they caramelize evenly and become tender with slightly crisp edges.
- Garnish and serve: Once roasted, remove the vegetables from the oven and transfer them to a serving dish. Sprinkle with chopped fresh parsley for a fresh, vibrant finish. Serve warm as a side dish or over cooked grains for a vegetarian main.
Notes
- For a richer, more intense flavor, use aged balsamic vinegar.
- Try adding red onion or sweet potatoes to the vegetables for additional variety and sweetness.
- This dish pairs wonderfully with roasted meats or can be served as a vegetarian main over grains like quinoa or couscous.
